Winter salad with raw beet, baby potatoes and pistachio pesto

Cut the potatoes into quarters. Heat the oil in a frying pan and fry the potatoes for 15 minutes until golden brown and done.

After 10 minutes add the ras el hanout and pepper and salt if necessary. Change regularly.

In the meantime, heat the rest of the oil in another frying pan and fry the beef chipolata in 8-10 minutes until golden brown and done. Remove the leaves from the sprigs of mint.

Put the pistachio nuts in the high cup of the hand blender. Purée with the mint leaves, goat's cheese and water until pesto. Season with pepper and salt.

In the meantime, cook the beans for 6 minutes and drain.

Peel and grate the beets on a fine grater.

Divide the potatoes over a bowl and pour the baby kale through it.

Cut the sausages into pieces. Mix the sausage, green beans and beet grater through the potatoes.

Crumble the rest of the goat's cheese over it and drizzle with the pistachio pesto.